This morning, I received an unexpected package.
I was all sorts of confused when I read PERISHABLE.
My friends at Brazi Bites sent me an awesome package with coupons and…..
Three packs of gluten-free Pão de queijo (cheese buns)!
Original, with Bacon, and with Fire-Roasted Jalapeños.
I couldn’t wait to try them.
Preheat your oven to 400 degrees and bake your cheese buns on a lightly greased baking sheet for 20 minutes.
and these beautiful pillows of love come out
Crispy on the outside, fluffy cheesy goodness in the inside.
These are so delicious, everyone needs this in their home!
They’re the perfect appetizers, snacks, breakfast, and even go with dinner/lunch.
Ingredients: tapioca starch, eggs, milk, parmesan cheese (part skim milk, cheese cultures, salt, enzymes), safflower oil and/or soybean oil, cheddar cheese (cultured milk, salt, enzymes), water, salt.
Ingredients: tapioca starch, eggs, milk, parmesan cheese (part skim milk, cheese cultures, salt, enzymes), safflower oil and/or soybean oil, cheddar cheese (cultured milk, salt, enzymes), fire-roasted jalapeño (jalapeño peppers, water, citric acid, salt), water, salt.
All Natural Bacon:
Ingredients: tapioca starch, eggs, milk, parmesan cheese (part skim milk, cheese cultures, salt, enzymes), safflower oil and/or soybean oil, cheddar cheese (cultured milk, salt, enzymes), all-natural nitrate-free bacon (pork, water, sea salt, turbinado sugar, celery powder), water, salt.
Pão de Queijo is literally translated from Portuguese as Cheese Bread, although in the beginning it contained no cheese. Back in the 1600’s, slaves in the state of Minas Gerais SE Brazil, began producing manioc (tapioca) starch for farmland owners. The manioc (yucca root) would be harvested, peeled, finely grated and soaked in large wooden bowls filled with water. After washed and drained it would be spread on the floor to dry outdoors.
Resourceful by nature and unwilling to let valuable food go to waste, the slaves would then scrape the leftover white manioc starch from the bottom of the bowls and roll it into small balls which were then baked. In those days the slaves had access to a limited number of ingredients, so the balls were simply baked manioc starch. About 200 years later, agriculture had improved to the extent that the now freed slaves began to experiment by adding milk and cheese to the recipe.
The result was a snack food so irresistible that it quickly spread throughout the country, generating a sort of “cheese bread culture” that has evolved for centuries as the legend of Pão de Queijo has gone global.
In Brazil it has become ingrained in everyday life and is ever-present at special events and gatherings. It brings people together and lifts their spirits during breakfast, lunch and dinner or anytime – just for fun!
Brazi Bites came about because the founder, Junea Rocha became homesick of her native country Brazil. She called her mother in SE Brazil for their family recipe. Her mother was excited and quick to share the family secrets that made “the perfect cheese bread”.
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Brazi Bites was kind enough to gift me their product to try out. As usual, I promise to give my honest opinion.